R is for Ricotta: Ina Garten's Turkey Lasagna (Jennifer)

Hello friends!

Oops, I've done it again. Yes, I'm sorry. This week you get only a photo of ricotta, not lasagna as this post's title suggests. But, if sometime in the near future I do make this recipe again, I'll upload that delectable-looking lasagna photo faster than you can say lickety-split!

I learned two things about myself over this past weekend. 1). I'm still learning when it comes to this whole "entertaining" thing and 2). I don't do very well with multi-tasking when it comes to cooking, talking and taking photos. Case in point: I forgot to take photos of the final product (i.e. the turkey lasagna), despite having mentally reminded myself dozens of times throughout the day, not just Saturday when the lasagna was first served, but also on Monday, when we ate the leftovers. But....I'm reminded that both days, instead of taking photos of the food I'd created, I was spending those moments with close friends and family who are both very near and dear to my heart. Sometimes that all that matters. : )

Ina Garten's Turkey Lasagna
(I got the recipe from her book, but you can find it here)

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Review
Sorry for the lack of photos, but trust me, this recipe is really terrific. There is just the right amount of garlic and tomato flavor in the sauce, balanced with the sweetness of the fresh basil. It's really a crowd-pleaser and comes together well if you are trying to plan in advance of company coming over. Next time I'll take more photos, but I guess now you'll just have to see for yourself!

Jessica's next ingredient is sweet potato!